White chocolate berry cheesecake

White chocolate berry cheesecake

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(104 ratings)

Prep: 25 mins Plus 6 hrs or overnight chilling


Serves 8
A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal667
  • fat50g
  • saturates29g
  • carbs49g
  • sugars44g
  • fibre1g
  • protein9g
  • salt1.01g
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  • 2 x 150g bars white chocolate
  • 2 x 300g tubs soft cheese (we used Philadelphia)
  • 284ml pot double cream
  • 50g caster sugar
  • 170g punnet raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 5 tbsp raspberry jam
  • 85g amaretti biscuits
  • 200g small strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • a few blueberries (optional)


  1. Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.

  2. Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

  3. Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.

  4. Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

  5. To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

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Comments (137)

rhi789's picture

Best summer pudding very refreshing and sweet perfect end to a hot summer day and very easy recipe to create :)

eleanormayo's picture

For anyone in doubt, this needs gelatine, when I turned mine out it took about 5 mins to collapse completed. Tasted delicious, but looked a frightful mess!!

mezza789's picture

I have made this dessert a few times! I have adjusted the recipe by using a very low fat soft cheese. Substitute cream but the double version and no one can tell that you have lowered the fat content!!

If you do this the cheesecake should be made in few stages do that it is completely chilled!!

kimatclova's picture

Brilliant recipe! Love it

jezebel1989's picture

This is the most amazing recipe!!!!!!!!!!!!!!!!!! My family and my boyfriends family didnt believe i had actually made it! looked fantastic!! I followed the recipe exactly and it could not have turned out better!!!!!!!!! I have written down the recipe a million times incase I lose it.....IT IS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!

luebkeval's picture

I have just made this today for the first time and can't believe how easy it is to do. I just followed the recipe as it is I don't think it needs adjusting. It looks stunning when served and tastes delicious. I am not a great fan of white chocolate but my husband is and he thoroughly enjoyed it. I will definitely be doing it again when I want to impress at my next dinner party or barbecue. My advice is to give it a go and ENJOY !!!

pudin-pie's picture

Thank-you so much I was a little nervous but your comments convinced me to do it. This is for a Thanks-giving meal in Canada and from what you have said I shall give it a go.

ellenr55's picture

I made this for a family get together wished I had made 2, will be making it again.

claire-jane's picture

This is a staple that comes out time and time again - BBQ's, work does and Christenings and is loved by all. Alot easier to make that the recipe sounds and I would recommend to all.

bigred59's picture

This has been a winner every time I have made it. I tried half fat Philly and it was also good. I do not live in UK and have difficulty obtaining double cream. Does anyone know of an alternative that would work? Tried mixing single cream with Creme Fraiche d'Isigny but it was still too runny.

xoxsbnxox's picture

Made with hobnob biscuits instead and was delicious!

xoxsbnxox's picture

Really easy to make and a massive hit with friends and family! The fresh fruit on top really makes it :)

jellybean1981's picture

Wow! This looked and tasted fantastic although a little rich. So the second time I made it I used 300g full fat and 300g light Philadelphia ans used 40g sugar instead of the 50g. Much better :)

annagrima's picture

I made this several times with great success. I made it again last Saturday and was disappointed as it did not set enough although it hae been in the fridge overnight. Any clues why anyone??

chubbychops's picture

I made this for my daughters 21st cake. It was amazingly easy and tasted fantastic. I did it in the circular springform tins and topped it with berries and jelly. Was an incredible hit, delicious and impressive. A must try.

jofieldgreen's picture

An absolute favorite with friends and looks amazing!

slinks5911's picture

Great and easy to make, my son loved it - I chopped up a few white chocolate buttons into the cheese mix once it had cooled down a little - zummy!! Best left overnight as suggested above. Oh boy there goes the waist line!

stcm11's picture

Made this for a 21st birthday party, turned out just like the one in the picture! Was very easy to make, I made mine the night before so it was very well chilled. Transported it in the tin in a cool box to the venue and then topped it with the fruit and sauce when there. I used more stawberries and jam for the sauce so there was extra for pouring. Everyone loved it - disappeared very quickly and I only just got to the table in time to claim the last slice!!! Will definitely make again.

andrewgarrard's picture

Awesome recipe! Made two large ones (doubled the recipe for each one) and made in 2x9" springform tins with the usual digestive biscuit base. I also used more fruit due to the size of the tins. Went down a storm! Will most def be making this again and again.

frankielou's picture

OMG. I wanted to impress and this certainly did. I had read the comments and was a bit worried that it would collapse, so I made sure that I whipped the cheese, cream and sugar thoroughly and I put the dessert in the freezer an hour before serving. I live in Spain and it was impossible to buy amaretto biscuits, so I used crumbed digestives with melted butter. Personally I think this would improve the dessert. Very easy and really does look so impressive, only problem all those calories, still can always diet the next day.


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